It was so wonderful! We did all the wintery things that we could do just in case we don’t get any more cold weather this month. We drank our coffee outside under a mountain of blankets each morning, we wore cozy socks, and we snuggled on the couch by the twinkling Christmas tree while watching a Christmas movie.

I wanted something bright and soul quenching; a hearty, nourishing soup that tastes like pure sunshine. This loaded lemon artichoke orzo soup recipe is exactly that. It tastes like comfort food but you know it’s good for you so it’s a win-win!

What Ingredients Are In This Lemon Orzo Soup Recipe?

Lemon juice

Artichoke hearts

Cremini mushrooms

Great northern beans

Onions

Celery

Garlic

Carrots

Orzo

Parsley

Arugula

Vegetable broth

Classic lemon orzo soup is usually served with chicken. I made it vegan by replacing the chicken with tender artichokes and meaty mushrooms.

I also added two full cans of great northern beans for an extra hearty boost of low-fat plant-based protein. Each can of beans adds almost 25 grams of protein to the soup!

Note – Cannellini beans or chickpeas would also be delicious if you don’t have great northern beans.

Should You Cook the Orzo In The Soup Broth?

I always run into this dilemma.

I want to use less dishes but I don’t like soggy noodles that have soaked up all the broth in the soup.

For me, one extra pot to cook the noodles isn’t a big deal. I prefer to add the noodles to each individual bowl of soup instead of dumping them all the main soup pot. But that’s just me.

It’s really a matter of preference but you can’t go wrong. If you do choose to add the orzo to the soup pot, you may need to add more vegetable broth when you heat up the leftovers.

I will say that when I was heating up the leftovers, I put the orzo directly into the pot so it all warmed together. I also added a few handfuls of roughly chopped arugula for added nutrients and a pop of color. It was insanely delicious!

8 Reasons Why You’ll Love This Lemon Orzo Soup Recipe

I obviously love this lemon artichoke orzo soup recipe or I wouldn’t be sharing it on the blog with you. However, I really know that a recipe is killer when my picky husband raves over it too!

Heat oil in a large soup pot or dutch oven over medium heat. Add onions, carrots, mushrooms, and celery, cook for 8-10 minutes, or until tender. Stir in garlic, thyme, and rosemary and cook until fragrant, about 1 minute.

Add the beans and vegetable broth to the pot. Bring it to a simmer, cover, reduce the heat and let it cook for 10 minutes or until all the vegetables have softened.

Stir in the lemon juice, artichoke hearts, and parsley. Let the flavors meld by letting it cook for 5 more minutes. Season with salt and pepper.

Add a 1/4 cup of orzo to each bowl of soup. Enjoy!

Recipe Notes

If you don't cook the orzo separately, make sure you add enough extra vegetable broth to the soup pot for it to cook in.

If you don't have great northern beans you could substitute cannellini beans or chickpeas.

If you aren't a fan of artichokes, jackfruit would be a delicious substitute for the chicken and artichokes. Add the canned young green jackfruit to the soup when you add the beans so it has time to cook and get tender.

If you put the leftover soup away with the orzo mixed in, it will absorb most of the broth by the next day. You'll need to add additional broth or water when you reheat it.

If you make this vegan lemon artichoke orzo soup recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!